Guo Li, Wu Guang, Yin Qingchun, Luo Lin, Deng Hao
Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510641, China.
Key Laboratory of Tropical Fruit and Vegetable Cold-Chain of Hainan Province, Institute of Agro-Products of Processing and Design, Hainan Academy of Agricultural Sciences, Haikou 571100, China.
Foods. 2025 Jan 6;14(1):136. doi: 10.3390/foods14010136.
Chlorine dioxide (ClO) gas has attracted considerable attention due to its safety and efficiency. In this study, we successfully developed a color-variable ClO slow-releasing card for postharvest litchi. The optimal ClO slow-releasing card was prepared as follows: Card A was soaked in 2.5 mol/L NaClO and 0.3 mol/L CaCl. Card B was soaked in 1 mol/L oxalic acid, 0.3 mol/L CaCl, and natural pigment. Finally, cards A and B were dried and adhered using 60% gelatin. The ClO releasing time of the card was more than 120 h at 5-25 °C, and it could change color from dark yellow to white. The qualities of 3 kg litchi treated with no pieces (CK), half a piece (T1), one piece (T2), two pieces (T3), and three pieces (T4) of ClO slow-releasing card were compared. The results showed that litchi of T1 had significantly ( < 0.05) higher and values but a lower respiration rate and relative conductivity than CK after 7 days of storage, showing the best pulp qualities and pericarp color. Further correlation analyses revealed a significant positive correlation (R = 0.971) between Cya-3-O-gal-1 and , indicating a sharp decline in Cya-3-O-gal-1 and strong pericarp browning in CK. On the contrary, the low-releasing ClO of T1 effectively inhibited Cya-3-O-gal-1 degradation. This could be one of the reasons for the superior pericarp color of T1. This study provides a visual, efficient, and economical solution for postharvest litchi.
二氧化氯（ClO）气体因其安全性和高效性而备受关注。在本研究中，我们成功开发了一种用于采后荔枝的颜色可变的ClO缓释卡片。制备最佳ClO缓释卡片的方法如下：卡片A浸泡在2.5 mol/L的NaClO和0.3 mol/L的CaCl中。卡片B浸泡在1 mol/L的草酸、0.3 mol/L的CaCl和天然色素中。最后，将卡片A和卡片B干燥并用60%的明胶粘贴。该卡片在5-25℃下的ClO释放时间超过120小时，颜色可从深黄色变为白色。比较了用无片（CK）、半片（T1）、一片（T2）、两片（T3）和三片（T4）ClO缓释卡片处理的3 kg荔枝的品质。结果表明，贮藏7天后，T1处理的荔枝的 和 值显著高于CK（ < 0.05），但呼吸速率和相对电导率低于CK，显示出最佳的果肉品质和果皮颜色。进一步的相关性分析表明，Cya-3-O-gal-1与 之间存在显著正相关（R = 0.971），表明CK中Cya-3-O-gal-1急剧下降且果皮严重褐变。相反，T1的低释放量ClO有效抑制了Cya-3-O-gal-1的降解。这可能是T1果皮颜色优异的原因之一。本研究为采后荔枝提供了一种可视化、高效且经济的解决方案。
